The thing I love most about this easy after eights dessert recipe is that it’s completely made from store cupboard ingredients. You could never tell, it tastes so fresh and creamy.
Thick canned cream is a great storecupboard standby, and works really well when mixed with other ingredients in dessert recipes, or if you like to whirl a little cream into soup just before serving.
This is a great recipe if you’re in a hurry, or trying to make a lot of desserts at speed when catering for a crowd. It’s in between a cheesecake and a mousse, really pure after eight heaven.
This would make a great dessert for a cafe or restaurant. It’s not always easy to find home-made desserts on menus when dining out. I can never understand why so many meals are let down at the end by bought in thawed out frozen commercial desserts, which you can tell were turned out in a factory somewhere a few months before they hit your plate.
You do need to allow a few hours chilling time for your dessert to set, so just plan a few hours ahead before you need to serve the dessert course.
This is lovely just plain with sections halved after eight mints arranged on top, but if you like you could pipe fresh whipped cream on top too.